Creamy Shellfish and Root Vegetable Stew

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

Preparation

Bring clam juice and wine to simmer in heavy large pot. Add clams, then mussels to pot. Cover; cook until shellfish begin to open, about 2 minutes for mussels and about 8 minutes for clams. Using slotted spoon, transfer shellfish to large bowl as they open. Discard any that do not open after 12 minutes. Reserve liquid in pot.

Whisk crème fraîche, egg yolks and lemon juice in small bowl to blend. Stir into stew. Return clams and mussels to pot. Cover and cook without boiling until shrimp and scallops are just cooked through, stirring occasionally, about 5 minutes. Season with salt and pepper. Divide among bowls. Sprinkle parsley over.